Pineapple Glazed Salmon (Printable version)

Salmon fillets coated in a sweet and tangy pineapple glaze, seared then baked to perfection.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste

→ Pineapple Glaze

04 - 1 cup pineapple juice (preferably 100% juice)
05 - 1/4 cup soy sauce (low-sodium preferred)
06 - 2 tablespoons honey
07 - 1 tablespoon rice vinegar or apple cider vinegar
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

→ Garnishes (optional)

11 - Pineapple chunks, fresh or canned
12 - Sliced green onions
13 - Toasted sesame seeds
14 - Lime wedges

# How to Prepare:

01 - Preheat oven to 400°F or set grill to medium-high heat.
02 - Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear salmon, skin-side down, for 2-3 minutes until golden. Flip and cook 1 minute more. Remove salmon to a plate.
04 - In the same skillet (or a small saucepan), combine pineapple juice, soy sauce, honey, vinegar, garlic, and ginger. Bring to a simmer over medium heat.
05 - Stir in cornstarch slurry and cook, stirring constantly, until glaze thickens, about 1-2 minutes.
06 - Return salmon to skillet, spoon glaze generously over fillets. Transfer skillet to oven and bake for 6-8 minutes, or until salmon is just cooked through and flakes easily with a fork.
07 - Remove from oven. Serve salmon with extra glaze spooned over the top. Garnish with pineapple chunks, green onions, sesame seeds, and lime wedges as desired.

# Expert advice:

01 -
  • The glaze comes together in minutes but tastes like something from a restaurant
  • Perfect for those nights when you want something impressive but barely have energy to cook
  • The salmon stays incredibly moist while developing this gorgeous caramelized exterior
02 -
  • Don't overcook the salmon. It continues cooking slightly after you pull it from the oven, and nobody likes dry fish.
  • The glaze thickens fast once you add the cornstarch. Keep stirring or it'll clump up on you.
  • If your glaze gets too thick, just splash in a little more pineapple juice to thin it back out.
03 -
  • Pat your salmon really dry before seasoning. This is the secret to getting good color on the fish.
  • Let the glaze cool slightly before spooning it over the salmon. It thickens up a bit more and clings better.

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